Peanut Butter Cup Pots de Creme
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| Summary | |
|---|---|
| Prep time | 10 minutes |
| Cook time | 2-3 minutes + 1-4 hours chilling time |
| Source | What to Cook When You Don't Feel Like Cooking by Caroline Chambers (pg 253) |
| Yield / serves | 6 servings |
| Rating | (unrated) |
Ingredients
- 8 oz semisweet or dark chocolate chips[1]
- 2 T peanut butter[2]
- 3 large eggs, at room temperature
- 2 t pure vanilla extract
- pinch of Kosher salt
- 2/3 c milk
- 1 T sugar (optional)
- 5 oz store-bought whipped cream
Preparation
In a blender, combine the chocolate, peanut butter, eggs, vanilla, and salt. Blend on high speed until coarsely combined, about 30 seconds.
Microwave the milk in a microwave-safe mug or bowl in 20-second intervals until very, very hot to the touch. Pour the milk into the blender with the chocolate mixture and blend until smooth.
Taste. Do you want it to be sweeter? If so, blend in up to 1 tablespoon sugar.
Pour the mixture into six small bowls/ramekins/teacups and refrigerate for at least 1 our for a pudding-y consistency, or up to 4 hours for a more firm ganache-y consistency.
Serve with a dollop of whipped cream.
Notes
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